The Dominican Republic is the Caribbean’s largest tourist destination and the seventh-largest export market for US red meat.
According to Lucia Ruano, US Meat Export Federation (USMEF) representative for Central America and the Dominican Republic, there is still potential for further growth in US pork sales in both retail and foodservice.
Pork traditionally plays an important role in Dominican cuisine, creating opportunities to promote a wider range of cuts and preparation methods.
USMEF also sees particular potential in the hotel segment. Based on recent assessments of foodservice establishments, the industry sees opportunities to expand pork offerings at breakfast, large buffets and speciality restaurants.
US beef exports are also growing at a record pace. Between January and August, volumes increased by 19%, while export value rose by 37% to $121.8 million.
For beef, the greatest potential lies in premium hotels, speciality restaurants and the high-end retail segment. According to USMEF, demand exists for both premium Choice and Prime grades and alternative cuts that allow operators to combine quality with manageable food costs.
PigUA.info, based on materials from euromeatnews.com